Breadsticks with Quinoa Flour Rating: 5 Prep Time: 35 minutes Cook Time: 20 minutes Total Time: 55 minutes Yield: 30 breadsticks Serving Size: 1 breadstick Calories per serving: 77 Fat per serving: 1.2g Breadsticks with Quinoa Flour Recipe adapted from Gluten-Free Makeovers Ingredients 2 ½ cups bread flour mix (see below) ½ cup chickpea flour 1 tablespoon active dry yeast 1 teaspoon xanthan gum 1 tablespoon coconut palm sugar 1 ½ teaspoons baking powder (Or Ener-G Egg Replacer) ½ teaspoon sea salt 1 ½ cups warm water (about 110 degrees) 2 tablespoons organic canola oil 2 tablespoons agave nectar or liquid sweetener of choic 1 teaspoon cider vinegar 3 tablespoons almond milk, or milk of choice Toppings: sesame seeds, coarse salt, poppy seeds, dehydrated garlic Instructions Line a baking sheet with parchment paper. Fit your stand mixer with the paddle attachment (You may also use a hand mixer with beaters) and combine flour blend, chickpea flour, yeast, xnthan gum, sugar, and baking powder or Egg replacer and salt. In a separate bowl combine water, canola oil, agave nectar and vinegar. Add to the try ingredients and beat on low until combined and then increase to medium and beat for 3 minutes. Preheat oven to 375 Shape the dough into 8- to 10- inch sticks and place on baking sheet, about an inch apart. Cover and let rise for 20 minutes. Brush the sticks with milk and sprinkle with toppings. (We liked them best with salt + one additional topping.) Bake for 18 to 25 minutes, until golden brown. Cool and store in a plastic bag. Eat within 2 days or freeze. Notes Calories 77, Fat 1.2g, Carbohydrates 14.4g, Protein 1.7g, Cholesterol 0mg, Sodium 33mg, Fiber .7g, Sugars 1.9g All Purpose Gluten Free Bread Flour Mix: 1 1/4 cups brown rice flour 1 cup sorghum flour 3/4 cup quinoa flour (toasted is best - 220 degrees, 90 minutes) 3/4 cup tapioca starch 3 teaspoons xanthan gum 1 teaspoon salt
Posted on: Fri, 27 Sep 2013 07:21:58 +0000
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